Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/6485
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dc.contributor.authorAkbaş, Elif-
dc.contributor.authorSöyler, Betül-
dc.contributor.authorÖztop, Mecit Halil-
dc.date.accessioned2017-11-20T10:17:28Z-
dc.date.available2017-11-20T10:17:28Z-
dc.date.issued2017-08-
dc.identifier.citationAkbaş, E., Söyler, B., and Öztop, M. H. (2017). Capsaicin emulsions: Formulation and characterization. Journal of Dispersion Science and Technology, 38(8), 1079-1086. doi:10.1080/01932691.2016.1224717en_US
dc.identifier.issn0193-2691-
dc.identifier.urihttp://doi.org/10.1080/01932691.2016.1224717-
dc.identifier.urihttp://hdl.handle.net/11147/6485-
dc.description.abstractOleoresin capsicum, the oil extract of chili pepper, is mainly composed of capsaicin. Capsaicin is a hydrophobic volatile compound exhibiting antimicrobial activity against various microorganisms. Capsaicin in the form of an emulsion-based carrier system could be a good alternative to enhance bioavailability and simultaneously to increase the shelf-life of food. In this study, capsaicin emulsions were formulated using three different surfactants (Tween 80, commercial soy lecithin, and sucrose monopalmitate/SMP). Effects of aqueous phase composition, pH, and heating the pre-homogenized dispersion were investigated. For characterization, NMR relaxometry, color, turbidity, and antioxidant activity experiments were conducted. Antimicrobial efficacies of the emulsions were also evaluated against Escherichia coli andStaphylococcus aureus. Mean particle sizes of emulsions with surfactants Tween 80, lecithin, and SMP were found to be 68.30, 582.63, and 50.10 nm, respectively. Lecithin-containing emulsions showed the highest antimicrobial activity against S. aureus with 4.60 log reduction, whereas the same effect was observed in Tween 80-containing emulsions against E. coli with 3.86 log reduction. Emulsions prepared with SMP showed the highest antioxidant activity with 0.482 mg DPPH/L emulsion. The formulated emulsions have the potential to be used in food industry as antimicrobial food grade solutions.en_US
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TUBITAK 2140436)en_US
dc.language.isoenen_US
dc.publisherTaylor and Francis Ltd.en_US
dc.relation.ispartofJournal of Dispersion Science and Technologyen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectAntimicrobialen_US
dc.subjectAntioxidant activityen_US
dc.subjectCapsaicinen_US
dc.subjectEmulsionen_US
dc.subjectNMR relaxometryen_US
dc.titleCapsaicin emulsions: Formulation and characterizationen_US
dc.typeArticleen_US
dc.authoridTR246450en_US
dc.departmentIzmir Institute of Technology. Food Engineeringen_US
dc.identifier.volume38en_US
dc.identifier.issue8en_US
dc.identifier.startpage1079en_US
dc.identifier.endpage1086en_US
dc.identifier.wosWOS:000394693100002
dc.identifier.scopusSCOPUS:2-s2.0-85010739157
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.identifier.doi10.1080/01932691.2016.1224717-
dc.relation.doi10.1080/01932691.2016.1224717en_US
dc.coverage.doi10.1080/01932691.2016.1224717en_US
item.fulltextWith Fulltext-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.openairetypeArticle-
item.languageiso639-1en-
item.cerifentitytypePublications-
item.grantfulltextopen-
Appears in Collections:Food Engineering / Gıda Mühendisliği
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection
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